Skillet Orange Cranberry Chicken Recipe
This Skillet Orange Cranberry Chicken is a deliciously tangy and sweet dish featuring tender chicken breasts simmered in a flavorful sauce made from fresh orange juice, whole berry cranberry sauce, and aromatic spices. Perfect for a quick weeknight dinner, it combines bright citrus notes with the richness of garlic and onions, all cooked in a single skillet for easy cleanup. Garnish with fresh parsley for a touch of color and freshness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken and Coating
- 1/4 cup all-purpose flour (can also use gluten-free all-purpose flour)
- 1/4 tsp seasoned salt
- 24 oz boneless, skinless chicken breasts
Cooking Base
- 1 tbsp olive oil
- 1 tbsp butter
Sauce and Flavorings
- 1/3 cup sweet onion, very finely chopped
- 2 cloves garlic, minced
- 1/2 cup orange juice (freshly squeezed or not from concentrate)
- 1 tsp chicken bouillon
- 1 cup whole berry cranberry sauce
- 1/4 tsp paprika
Garnish
- Fresh parsley (optional)
Instructions
- Prepare Chicken: Using a meat mallet, lightly pound the chicken breasts to an even thickness to ensure they cook uniformly.
- Mix Coating: In a sealable bag, combine the flour and seasoned salt, shaking to mix thoroughly.
- Coat Chicken: Add chicken breasts one at a time into the flour mixture, shaking to coat each evenly. Shake off any excess flour and set aside.
- Heat Fat: In a large non-stick skillet over medium heat, melt the butter together with the olive oil until just melted and hot.
- Brown Chicken: Place the coated chicken breasts in the pan and cook for about 4 minutes on one side until lightly browned.
- Flip and Sauté Aromatics: Flip the chicken breasts and cook for 1 more minute. Add minced garlic and finely chopped onions to the pan. Continue cooking for 3 more minutes, stirring onions occasionally, until they soften and chicken is browned on both sides.
- Deglaze and Add Sauce: Stir chicken bouillon into the orange juice and pour into the skillet to deglaze the pan. Add the cranberry sauce and paprika, stirring well to combine all ingredients.
- Simmer: Reduce heat to low, cover the skillet, and simmer for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Thicken Sauce (Optional): If you desire a thicker sauce, uncover the skillet and increase heat to medium. Cook for an additional 2–3 minutes until the sauce thickens.
- Garnish and Serve: Sprinkle fresh parsley over the chicken before serving for an added burst of color and flavor.
Notes
- Chicken bouillon adds depth to the sauce; for a lower sodium option, use low-sodium or omit and adjust seasoning accordingly.
- To keep the recipe gluten-free, use gluten-free all-purpose flour for coating.
- Freshly squeezed orange juice will provide the best flavor, but bottled juice can be used as a convenient alternative.
- The sauce can be thickened by simmering uncovered or by mixing a small amount of cornstarch with cold water and adding it to the sauce towards the end of cooking.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 6 oz)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: Skillet Orange Cranberry Chicken, Cranberry chicken recipe, easy weeknight chicken, citrus cranberry sauce, healthy chicken skillet
